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Cranberry Turkey Salad Recipe

This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio

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Cranberry Turkey Salad Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

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Ingredients

1 package (3 ounces) lemon gelatin
2 cups boiling water, divided
2 cups cubed cooked turkey or chicken
4 celery ribs, chopped
8 ounces process cheese (Velveeta), cubed
1 cup chopped almonds
3 hard-cooked eggs, chopped, optional
1 cup Miracle Whip
1 cup heavy whipping cream, whipped
1/2 teaspoon salt
1/2 teaspoon onion salt
1 package (3 ounces) raspberry gelatin
1 can (14 ounces) whole-berry cranberry sauce

Directions

In a bowl, dissolve lemon gelatin in 1 cup of boiling water; refrigerate for 1 hour or until slightly thickened. Beat for 1 minute on high speed. Stir in turkey, celery, cheese, almonds, eggs if desired, Miracle Whip, cream, salt and onion salt. Spread evenly into a 13-in. x 9-in. dish. Cover and refrigerate until firm, about 2 hours.
Dissolve the raspberry gelatin in remaining boiling water; stir in cranberry sauce until melted and blended. Spoon over turkey mixture. Refrigerate for 2 hours or until set. Cut into squares. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 379 calories, 27 g fat (8 g saturated fat), 51 mg cholesterol, 460 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Cranberry Turkey Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p143